HOW TO PREPARE AYAMASE/OFADA SAUCE
Ayamase stew, also known as Ofada stew or Designer stew is the sauce commonly used for eating Ofada rice, the local rice which originates and primarily cultivated in Ogun state, Nigeria. Ofada rice is loved by many due to its unique and raw taste. Some people love the delicacy just because of the sauce, Ayamase sauce.
Here are the ingredients and the procedure for preparing this finger-licking sauce.
Green bell peppers
Habanero (Chili) pepper
Spices (Curry, Seasoning cubes, etc)
Salt to taste
Note: The quantity of the ingredients you can use depends on the volume of the stew.
- Rinse the Bell peppers, Onions and Habanero and blend. Avoid excess water while blending.
- Pour the blended mixture into a pot and boil it until most of the water is gone.
- In another pot, add the Palm Oil, cover it and let the oil heat up on low to medium heat until its colour turns to honey-brown colour.
- After heating, don’t open the lid of the pot because of the intense smoke. Just turn off the stove and leave it to cool or simply take it outside for faster cooling.
- Once the oil has cooled, heat it a little bit (not to smoking point and uncovered this time.
- Add diced Onions and the locust bean and fry till the onions begin to float on the oil.
- Pour in the boiled mixture (in step 2), stir, cover and allow it to cook until the oil begins to float over the mixture.
- Add your choice of Meat. It is advisable to boil the meat in a separate pot from onset to avoid over-heating the sauce. Avoid adding too much water to the meat while boiling. Add the beef and its stock to loosen up the thickness of the sauce (if the sauce is too thick) and heat for 5 mins.
- Add the boiled eggs, spices and salt. Heat for 1 min.
Your Ayamase sauce is ready. Aside Ofada rice, this sauce can also be served with boiled yam or plantain.